2 Southern Skillet Corn

 There is such an abundance of beautiful corn lately at farmers markets and grocery stores! 

I made this skillet corn a couple of weeks ago and Nate devoured it all!

This side is perfect for eating on screened in front porches, espcially on Independence Day!
Happy 4th!
So thankful to live in the Land of the Free! :-)
And, as always, thank you to the men and women (and their families) who sacrifice so much to keep us free!

Southern Skillet Corn
6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings
Kevin and Amanda